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Pan-fried confit tomatoes

Pan-fried confit tomatoes

Have you ever tried pan-fried cherry tomatoes? A quick and versatile preparation to transform cherry tomatoes into a delicious side dish without using the oven.

Pan-fried cherry tomatoes are a delicious preparation that enhances the natural flavor of cherry tomatoes through slow cooking in olive oil . The process gives the cherry tomatoes a soft texture and a sweet, juicy taste. The recipe is very versatile and can also be used as a condiment for pasta, topping for bruschetta or as an accompaniment for meat and fish. Pan-fried confit cherry tomatoes are a simple yet sophisticated option to enrich your dishes with an intense and irresistible flavour.

Pan-fried confit tomatoes
Pan-fried confit tomatoes

Preparation of confit tomatoes in a pan

  1. Prepare the cherry tomatoes: wash and dry them thoroughly. Cut each cherry tomato in half.
  2. Pour enough extra virgin olive oil into a nonstick skillet to cover the bottom. Add the crushed garlic cloves and thyme sprigs. Heat over medium heat.
  3. Add the Cherry Tomatoes: Arrange the cherry tomatoes cut-side down in the skillet. Make sure they are arranged evenly. Add the sugar, a little salt and ground black pepper over the cherry tomatoes.
  4. Cook the cherry tomatoes over low heat for about 10 minutes , or until they are softened and begin to caramelize slightly.
  5. Occasionally, gently stir the cherry tomatoes in the pan to evenly distribute the flavor and make sure they don't stick together.
  6. If the cherry tomatoes seem dry while cooking, you can add a little more olive oil.
  7. Continue cooking until the cherry tomatoes are soft , caramelized and slightly wilted.
  8. Remove the garlic cloves and thyme sprigs from the pan. The confit cherry tomatoes are ready to be served.
Read also
How to make confit cherry tomatoes


We recommend keeping the pan-fried tomato side dish for a maximum of 2-3 days in the fridge , preferably in a special container with a lid. We do not recommend freezing in the freezer.

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